Vegan Hearty Vegetable Stew

Yes, yes, yes I realize there will be THOUSANDS of stew recipes on the internet this season to had to the millions that already exist. I have narrowed it by a bit since I made this stew vegan. Let’s see what happens.

Do you love vegetables? I do.

Don’t forget Parsley!

Or the homemade bread!

Of course, add some Gardein Beefless Beef Tips!

Keek’s Kitchen Hearty Vegetable Stewabout 8 servings

Ingredients:

1 white onion (diced)

3 cloves garlic (minced)

6 Celery stalks (diced)

15 carrots (peeled and diced)

2tbsp flour

Small Potatoes – about one dozen – (diced, I kept skin on)

1 Sweet potato (peeled and diced)

1lb Sugar Snap Peas (cut in half)

6 cups of broth of your choice

2tbsp of Herbes de Provence from Trader Joe’s

2tbsp of nutritional yeast

Parsley (I added quite a bit)

Optional: Fresh bread, Gardein Beefless Beef tips

Method:

Add onion, garlic, celery, and carrots to a large soup pot with 1 cup of your broth. Let this cook about 10 minutes.

Add flour and stir.

Add the rest of the broth. OK, for the broth I used a vegan beef-like broth. You can use veggie, chicken, actual beef, or mushroom even! I think mushroom broth could be quite tasty in this stew. (now regretting not adding mushrooms to this stew!)

Add potato, sweet potato, and snap peas.

Add Herbes de Provence.

Cook this for 30 – 40 minutes, until potatoes are soft and the liquid has thickened.

Add Nutritional Yeast and freshly minced parsley

Cook for 30 minutes or more

Cook Gardein Beefless Beef Tips in a separate pan. Spray with olive oil and brown them for about 5 minutes on each side with the stove on medium high.

Serve!

When I make stew, I’m not keeping the best track of time, I just let things happen…. who am I kidding I end up doing this for most of the things I cook. Needless to say, if you are following my recipe please just keep track of the taste and the softness of your potatoes. If you noticed, I didn’t use salt. This is because I find that broth is typically salty enough for my tastes.

I also made a gorgeous loaf of bread to eat with this dish.

Bread: Recipe for Basic White Loaf from The Dairy of Home Cookery
Wine pairing: Apothic Inferno

Do you love leftovers? I do. This means I have lunches or dinners for a couple more nights this week when I end up staying late for work.

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2 thoughts on “Vegan Hearty Vegetable Stew”

Keisha, love your blog especially your November update. Thanks for keeping us posted and back hernia wow you have been through a lot I sure hope that was not from med-surg floor. Glad your feeling better and I can definitely tell you it takes time to come back and not over do it to injury again but gain endurance ( part is age, part busy life schedule ).

Now, question regarding your stew being winter is there a replacement for the snow peas. Love them but hard to find and e,xpensive. Could I also use more sweet potatoes than regular potatoes to be a little healthier. What is the nutritional yeast? How does it add to the stew and where would I find it? I assume it is different than the yeast used for bread making. Stew looks fantastic can’t wait to try it.

We all need to get together. I miss seeing everyone. Can I have your address too.

Hi Shelley!
Thanks for the support regarding the hernia! It was from MedSurg 🙁 But I didn’t have ONE instance that caused it so I couldn’t claim it as work related injury sadly.

So for snow pea replacement, you can just leave them out if you wish or substitute green beans most likely. Nutritional yeast is big flaky yeast and it is very different from the stuff for making bread. I use it to add some extra creaminess, it isn’t a necessity per say. It is high in B12 and protein (2tbsp has 9 grams of it). For me, since I can’t have cheese, I use it as a cheese replacement for creaminess. Mark doesn’t mind it but it is definitely a acquired taste.

I miss everyone too! I am a Monday through Friday worker now, BOOO!! However, the flip side is I get holidays and weekends off. Which is FANTASTIC.